'Insurrection' – beetroot, blackcurrant and honey cocktail

An evolution of Adam Handling's iconic 'Beetroot, Beetroot and More Beetroot' dish, this stunning cocktail combines the earthy sweetness of the root vegetable with rum, honey and cassis.

First published in 2019

Ingredients

Metric

Imperial

Beetroot rum (makes 1 bottle)

  • 750ml of rum, Adam uses Havana Club 3 Year Old
  • 1 beetroot, thinly sliced

Honey syrup (makes 180ml)

  • 120ml of honey
  • 60ml of water

Cocktail (per portion)

To garnish

Equipment

  • Ice
  • Boston glass and shaker

Method

1
Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle
  • 1 beetroot, thinly sliced
  • 750ml of rum, Adam uses Havana Club 3 Year Old
2
To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle
  • 60ml of water
  • 120ml of honey
3
Fill a cocktail glass with ice to chill
4
To make the cocktail, carefully measure all the ingredients into the tin of a Boston shaker. Add a large scoop of ice
5
Shake hard for 15 seconds, then strain into the empty half of the shaker. Throw away the ice and shake again without ice for 15-20 seconds. Throw the ice out of the glass and strain the cocktail though a tea strainer into the glass
6
To garnish, dust the top of the cocktail with beetroot powder, then place the red amaranth in the centre of the drink
First published in 2019

With countless awards to his name and an ever-growing empire of restaurants, Adam Handling has achieved a huge amount in his illustrious career.

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